Ashak – Afghan Leek Tortellini
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g flour
- 0.5 teaspoon ½ baking powder
- 0.25 bag ¼ yeast, fresh
- salt
- oil
- 250 g minced beef
- 250 g leeks
- 250 g quark
- 1 ½ onion (s)
- 2 cloves garlic
- 1 can tomato (s), peeled
- Cayenne pepper
- Mint, dried
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Knead the flour, yeast, baking powder, salt and a little water into a dough and let it steep for half an hour. In the meantime, wash the leeks well, pat dry and finely chop. Mix the leeks in a bowl with a little salt and cayenne pepper as required and half a teaspoon of oil and set aside.
- Roll out the dough very thinly on a floured board. Then cut out circles with a glass, place 1 teaspoon of the leek filling on a piece of dough, moisten the edge of the dough with water and fold it into a semicircle and press together well or press on with the prongs of a fork. Place the dumplings on a clean kitchen towel.
- For the sauce, chop the onions and sweat them in a saucepan. Add the minced meat and 1 crushed clove of garlic and stir well until the juice has evaporated and the meat is browned. Now add the peeled tomatoes and season everything as desired. Stew until the mixture is oily.
- Mix the quark with 1 crushed clove of garlic and salt and set aside.
- Put the dumplings in a large saucepan with water and cook for about 10 minutes. Then remove with a slotted spoon and place in a sieve.
- Now distribute half of the quark sauce on a plate or platter, cover with the leek tortellini, and pour the remaining quark sauce over the tortellini. Finally spread the minced meat sauce over it. If you like, you can sprinkle the whole thing with dry mint.
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